Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, ice cream stuffed cookie cups. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Ice Cream Stuffed Cookie Cups is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Ice Cream Stuffed Cookie Cups is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have ice cream stuffed cookie cups using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Ice Cream Stuffed Cookie Cups:
- Take 1 eggs
- Take 1/2 stick unsalted butter
- Take 1/4 tbsp salt
- Take 1 cup brown sugar
- Get 1 1/8 cup whole wheat flour
- Take 1/8 cup yogurt
- Prepare 1 packages ice cream
- Get dark chocolate sprinkles
We've had a stash of these Ice Cream Sundae Cookie Cups in the freezer which has been a really nice treat to enjoy after some pool time on a hot summer evening. You use a standard sized muffin tin, and some chocolate chip cookie dough (minus the chocolate chips) to make the cookie cups. Healthier chocolate chip cookie cups, made with oatmeal chocolate chip cookies and an unrefined brown sugar and white sugar blend. How about ice-cream, chocolate, cheesecake, fudge?
Instructions to make Ice Cream Stuffed Cookie Cups:
- Put all the ingredients in a bowl and whisk and 3/4 of the chocolate sprinkles
- Add yogurt bit by bit if the mixture is not crumbly
- Preheat the oven at 180℃ for 10 mins
- Grease the muffin tray and then mould the dough into the cups
- Bake for 20 minutes till they harden
- Let them cool and then scoop ice cream on and sprinkle the remaining chocolate and enjoy!!
Let your mind run free with stuffing options. These cookies are a great option to serve as part of a party. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Store covered up to two days at room temperature. When ready to serve, fill with jam, ice cream and top with raspberry.
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